Gnocchi Primavera

Name: Gnocchi Primavera
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 15
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams asparagus, tough ends removed, cut into 1-inch pieces; 283 grams button mushrooms, sliced; 2 Tbsps chopped fresh basil; 2 cloves garlic, finely chopped; 454 grams frozen or shelf-stable gnocchi; 118 milliliters heavy cream, warmed; 1 Tbsp olive oil; 158 milliliters grated Parmesan; 237 milliliters frozen peas; 355 milliliters plum tomatoes, seeded and diced (about; 15 servings Salt and pepper; 1 Tbsp unsalted butter; 118 milliliters low-sodium vegetable broth, warmed

Gnocchi Primavera might be just the side dish you are searching for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 15 servings with 129 calories, 5g of protein, and 6g of fat each. A mixture of salt and pepper, button mushrooms, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Bring a pot of salted water to boil.

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Water

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Pot

Place asparagus in a bowl with 2 Tbsp. water; microwave on high until tender, 3 to 4 minutes.

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Asparagus

Water

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Microwave

Bowl

Melt butter with oil in a large skillet over medium heat.

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Butter

Cooking Oil

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Frying Pan

Add mushrooms, garlic and 1/2 tsp. salt and saut until mushrooms have given off most of their liquid, about 8 minutes.

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Mushrooms

Garlic

Salt

Add tomatoes and saut until softened, about 3 minutes longer. Stir in peas, cream and broth, bring to a simmer, and cook until slightly thickened, about 5 minutes.

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Tomato

Broth

Cream

Peas

Cook gnocchi in boiling water until they float, about 5 minutes for frozen and 2 minutes for shelf-stable, or as package label directs.

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Gnocchi

Water

Drain and add to vegetable mixture, along with asparagus. Stir in Parmesan and toss to coat. Season with salt and pepper, sprinkle with basil and serve immediately.

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Salt And Pepper

Asparagus

Vegetable

Parmesan

Basil

Equipment

Ingredients

Servings:

454grams

asparagus, tough ends removed, cut into 1-inch pieces 283grams

button mushrooms, sliced 2Tbsps

chopped fresh basil 2cloves

garlic, finely chopped 454grams

frozen or shelf-stable gnocchi 118milliliters

heavy cream, warmed 1Tbsp

olive oil 158milliliters

grated Parmesan 237milliliters

frozen peas 355milliliters

plum tomatoes, seeded and diced (about 15servings

Salt and pepper 1Tbsp

unsalted butter 118milliliters

low-sodium vegetable broth, warmed

Recommended wine: Chianti, Trebbiano, Verdicchio

Gnocchi can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Casaloste Chianti Classico Riserva with a 4.4 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.